Refried Beans are the PERFECT side dish for any party table, made with mashed pinto beans, onions, and seasoning, ready in under 30 minutes!
Refried Beans, or frijoles refritos, are the perfect ingredient for most party or Tex-Mex recipes, or as a side dish on taco night. They’re incredibly EASY to make, with just one pot and a prep time of less than 20 minutes. You can add more or less seasoning and make them spicy or mild depending on your preference. They’re also great to make ahead and freeze, so you’ll always have some ready for taco night!
HOW DO YOU KEEP REFRIED BEANS FROM DRYING OUT?
If your beans are drying out while you cook them, you can add a few tablespoons of water or broth, stirring until combined. Be careful not to add too much, because you don’t want your refried beans to thin out. You can also add some liquid while you’re reheating the beans.
HOW LONG DO HOMEMADE REFRIED BEANS KEEP?
Homemade refried beans will last in the refrigerator in an airtight container for 3-4 days. Reheat them in a saucepan over medium-low heat, stirring often.
CAN YOU FREEZE REFRIED BEANS?
Let the beans cool completely, then store them in an airtight container and freeze for several months. Defrost in the refrigerator the night before you want to serve them.
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HOW TO MAKE HOMEMADE REFRIED BEANS IN THE CROCK POT
Add the beans, onions, oil, and seasoning to the slow cooker and cook on high for 4 hours, or on low for 8 hours. When the time is up, mash the beans with a potato masher. Top with fresh cilantro and serve.
MORE TEX MEX RECIPES
- Cheesecake Factory Tex Mex Egg Rolls (Copycat)
- Tex-Mex Stuffed Peppers
- Tex-Mex Sloppy Joes
- Spanish Rice (Mexican Rice)
- Chickpea Tex-Mex Salad
- One Pot Mexican Chicken and Rice
TIPS FOR MAKING REFRIED BEANS
- You can technically make this refried beans recipe with other beans like black beans or white beans, but I prefer the flavor of pinto beans. Pinto beans are also traditionally used for this recipe. Keep in mind that if you use black beans, it will change the flavor slightly.
- This refried beans recipe is vegetarian, but it’s also common to make refried beans with lard instead of canola oil. I’ve also made this refried beans recipe with bacon fat, then topped with chopped crispy bacon before serving.
- Add more flavor with freshly chopped cilantro, cayenne pepper, minced jalapeños, or lime juice.
- If you don’t have fresh cloves of garlic, you can use ½ teaspoon garlic powder.
- Serve refried beans on tacos, with tortilla chips, enchiladas, or on a burrito. For an easy freezer burrito, use a spoonful of refried beans with cooked seasoned ground beef wrapped in a tortilla, wrapped tightly in tinfoil and frozen.
- You can mash the beans with a large spoon, an immersion blender, or a potato masher. You can also carefully transfer the beans to a food processor and puree until they reach the desired texture.
- Mix these refried beans with my queso dip recipe to make a cheese bean dip for a party!
- You can also make these homemade beans with dried pinto beans, but they have to be soaked for up to 8 hours before you can use them, so I like to use the canned beans to save time.
- 1/4 cup canola oil
- 1 yellow onion diced
- 5 garlic cloves minced
- 45 ounces canned pinto beans do not drain
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- Add the canola oil to a large dutch oven on medium heat with the onions and cook for 4-5 minutes until translucent then add in the garlic and pinto beans and cook stirring frequently for another 5 minutes.
- Lower the heat to low, add in the cumin, chili powder and salt and simmer for 10 minutes then mash the beans to your desired consistency and serve with desired toppings.